Description
A fool-proof method for crispy fried chicken. Parboiling the chicken in seasoned water ensures juicy, fully cooked meat and a shorter frying time for extra crispy skin.
Ingredients
Scale
- 3 lbs Chicken Drumsticks or Wings
- 1 Onion (quartered)
- 4 cloves Garlic
- 2 tbsp Salt
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch
- 2 Eggs
- 1 tbsp Paprika
- 1 tsp Cayenne Pepper
- Oil for frying
Instructions
- Place chicken in a pot with onion, garlic, salt, and water. Simmer for 20 minutes.
- Remove chicken and let cool completely (pat dry).
- Heat oil to 375°F.
- Mix flour, cornstarch, and spices in one bowl; whisk eggs and milk in another.
- Dredge cooled chicken in flour, then egg, then flour again.
- Fry for 3-5 minutes until golden brown and crispy.
- Drain on a wire rack and serve.
Notes
- Cooling is Key: You must let the chicken cool and dry after boiling, otherwise the batter will not stick.
- Safety: This method guarantees no undercooked meat at the bone.
- Broth: Save the boiling water; it is now a rich chicken stock.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boil and Fry
- Cuisine: American / Soul Food
Nutrition
- Serving Size: 2 Pieces
- Calories: 420 kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Parboiled Fried Chicken, Pre-cooked Fried Chicken, Southern Fried Chicken Recipe, Crispy Chicken Drumsticks, Juicy Fried Chicken Hack, How to Parboil Chicken